carrot cupcakes

Healthy Carrot Cake Cupcakes

1 1/2 cup Organic Whole Wheat Pastry Flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

Mix the above ingredient into a medium size bowl land blend with a fork.

In a mixing bowl add:

1 tablespoon coconut oil

1 egg at room temperature

2 teaspoon vanilla

1/3 cup maple syrup

Mix well

Alternate 1/2 cup milk with the dry ingredients until well blended with a fork.

Fold in 2 cups shredded carrots.

Line a cupcake pan with paper liners. Fill with 1/4 cup batter.

Bake 350 for 2-25 minutes.

Cool prior to frosting.

For Frosting:

1/3 cup European style yogurt (or a runny type of yogurt)

Add 1/2 cup cream cheese

Add 2 tablespoons maple syrup. Blend well and frost.